Black cumin (Nigella sativa) seeds: Chemistry, Technology, Functionality, and Applications

1.Introduction to black cumin (Nigella sative): Chemistry, Technology, Functionality and Applications.- Section 1. Nigella sative seeds: Cultivation, Composition and Applications.- 2. Effect of cultivation, fertilization and irrigation practices on Nigella sative yield and quality.- 3. Morphological characters of Nigella sativa.- 4. Micro and macroscopic characterization of traded Nigella sativa seeds using applied systematics techniques.- 5. Composition of Nigella sativa seeds.- 6. Nigella sativa seed peptides (Thionins).- 7. Black cumin polysaccharides.- 8. Thymoquinone: Chemistry and cunctionality.- 9. Novel Prospective of Nigella sativa Essential Oil Analysis, Culinary and Medicinal Uses.- 10. Rediscovering Nigella Seeds Bioactives Chemical Composition using Metabolomics Technologies.- 11. Health promoting activities of Nigella sativa seeds.- 12. Nigella sativa seed extract in green synthesis and nanocomposite.- 13. Food applications of Nigella sative seeds.- 14. Nutraceutical importance and applications of Nigella sativa seed flour.- 15. Nigella sativa seed cake: nutraceutical significance and applications in the food and cosmetic industry.- 16. Nigella sative seeds in cosmetic products.- 17. Nigella sativa supplementation in ruminant diets: production, health, and environmental perspectives.- 18. Nigella sativa seeds and its derivatives in poultry feed.- 19. Nigella sative Seeds and Its Derivatives in Fish Feed.- Section 2: Nigella sative fixed oil: Chemistry, Technology, Functionality and Applications.- 20. Composition and Functionality of Nigella sativa Fixed Oil.- 21. Effect of processing on the composition and quality of Nigella sativa fixed oil.- 22. Food applications of Nigella sativa Fixed Oil.- 23. Health-Promoting Activities of Nigella sativa Fixed Oil.- 24. Micro- and Nano-encapsulation of Nigella sativa Oil.- 25. Biodiesel Production Potential of Nigella sativa Oil.- Section 3: Nigella sative essential oil: Chemistry, Technology, Functionality and

Mohamed Fawzy Ramadan is a Professor in the Agricultural Biochemistry Department at Zagazig University (Egypt). Since 2013, he is a Professor of Biochemistry and university consultant of international publishing at Umm Al-Qura University (Makkah, Saudi Arabia). He has published more than 220 research papers and reviews in international peer-reviewed journals, as well as several books and book chapters. He has been an invited speaker at several international conferences. Since 2003, Prof. Ramadan has served as a reviewer and editor in several highly-cited international journals, such as Journal of Medicinal Food and Journal of Advanced Research.